Yes you are correct my lasy name is Samoan.
My Husbands family are samoan.
We are planning a vist there next june/july.
I would love to stay in contact with you, I see you
have plans to make liquor choclates...
My liquor usage is also in ganache. Sorry not much help with what you are looking to produce.
Sounds great keep me posted on your progress.
Yes you are very luck to have raw produce at your feet...
Hi Bob, my liquor usage is in ganaches - which might not be your choice for a hot Samoan weather (the cream lowers shelf life). I have seen in my Hungarian school making liquor fillings. They create a chocolate layer in a cone shaped mould, then pour the liquor into the mould cavities. then they spray with a spray gun a a thin chocolate layer on top of the liquor filling, before finishing up as usual the mould with a normal chocolate layer. Not my cookie. As Clay said, lot of practice to do these things. I do prefer to use passionfruit, but never tried adding passion liquor to the ganache. I do not use liquors, rather grappa type, high alcohol (45 %) and no sugar content schnapps. It extends chocolate shelf life. Cheers, Hanna
No worries Bob, I sent you a message to your inbox but incase you don't check it my email address is firstname.lastname@example.org if you send me an email I can send you some docs and files you might find useful.
I live in Samoa where I produce passionfruit wine, brandy and liqueur and have access to lots of cocoa beans (theobroma). I'm thinking of small scale production of passion fruit liqueur filled chocolate but my knowledge of chocolate making from beans is restricted to what I've picked up scouring the net. Any advice on where to pick up cheap but reliable equipment and about how you insert the filling would be appreciated